For guacamole, the best way to get a good batch is to use a good ripe avocado. A Haas avocado is the best, they are the ones with the thicker skin. Also make sure they are ripe, which means just barely soft to the touch without being mushy or starting to turn black. There's nothing worse than an overripe avocado. Also, it must be eaten right away, it won't keep. The best way to have a ripe avocado available when you're ready to make guacamole is to buy avocados when they're still quite hard, keep it out of the fridge until it just begins to soften, then you can keep it in the fruit drawer of your fridge for up to 5 days.
To make the guacamole, cut the avocado open by cutting right around the middle all the way to the pit. Twist one side and it will come apart with the pit in one of the halves. To remove the pit, *carefully* hit it with the sharp edge of the knife so the knife is stuck in the pit, then twist the knife and the pit will pop out. Use a spoon to scrape the avocado out of the skin. Then, squeeze the juice of a lime (1/2 a lime for every 2 avocados) over the meat, sprinkle with some good sea salt, and mash. I like using a pastry cutter, but a fork works well too.
Then season as you wish; I use cayenne pepper and a little garlic powder. You could also use Tabasco, cilantro, fresh salsa, minced jalapeno, minced onion, etc.
Since I already see a good recipe here for it, I'll just comment. ;-)
It sounds like the stuff you don't like is CILANTRO. I am not a big fan of it myself...but hubby loves it. I always segment some away for me before adding it to the bowl for him.
Just my 2c
:-) Theresa in IL
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